Apple pie in a flaky crust. Lots of spices and good hot or cold!

• Preheat oven to 425F degrees. Fill your unbaked pastry with the sliced and peeled apples.
  
• Combine sugar, cinnamon, nutmeg, and salt. Sprinkle on top of apples. Dot with butter.
  
• Place top of pastry over the filling and flute edges. Sprinkle top with 1 tsp sugar or milk brushed on top.
  
• Bake at 425 degrees for 50-60 minutes or until golden brown and apples are tender. ENJOY!

Vinegar Pie Crust

1 1/4 C shortening
3 C flour
1 tsp salt
5 T water
1 egg
1 tsp vinegar

• Cut shortening into flour and salt until it looks like coarse cornmeal
  
• In a small bowl, beat water, eggs and vinegar together.
  
• Stir liquid mixture into flour mixture.
  
• Gather dough into a large ball and chill.
  
• Pinch off half the dough to form a crust. Roll out to fit the pan.
• If you need a baked pie shell, bake in a 425F preheated oven for 10-12 minutes.

Deep Dish Apple Pie

5 medium Gala apples, peeled and sliced thin
5 medium Granny Smith apples, peeled and sliced thin
3/4 C granulated sugar
2 T all-purpose flour
juice and zest of one small lemon
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
2 T butter, room temperature
1 large egg, beaten
1 to 2 T raw sugar (optional, for sprinkling on top of pie

• Preheat oven to 375F.
  
• Combine apples, granulated sugar, flour, lemon juice and zest, and spices in a large bowl.
  
• Toss well. Pour apple mixture into deep dish pie crust, piling high into a domed shape and scraping all juices into pie. Dot with butter.
  
• Stretch the top crust to make sure it covers the filling completely. Pinch the top and bottom crust together all around the edges. Make 4 small steam vents in the top. Brush the beaten egg on the top crust and sprinkle with raw sugar.
  
• Place pie on a cookie sheet (it will drip a little). Bake for 1 hour.
  
  If you liked this apple pie, then check out these recipes.
  
  

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